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similar varietal characteristics; that

Factors:

Points Color

20 possess a good flavor; that possess a good

Defects

40 color; that are practically free from de

Tenderness and maturityfects; that are tender; and for those factors which are rated in accordance with

Total Score_.--.

100 the scoring system outlined in this subpart the total score is not less than 90

(b) Evaluation of quality. Flavor and points: Provided, That the frozen peas

the factor of tenderness and maturity is may possess a reasonably good color,

determined after the product

has scoring not less than 17 points and may

reached room temperature and after be only reasonably free from defects with

cooking. The rating for the factors of respect to pieces of peas if the total

color and defects and the evaluation of score is not less than 90 points.

similar varietal characteristics are de(b) "U.S. Grade B" (or “U.S. Extra

termined immediately after the product Standard") is the quality of frozen peas

has reached room temperature or may be that possess similar varietal character- determined immediately after thawing istics; that possess a fairly good flavor;

so that the product is free from ice that possess a reasonably good color; that crystals. are reasonably free from defects; that

(c) Definitions of requirements not are reasonably tender; and for those fac- rated by score points. (1) “Good flavor tors which are rated in accordance with

means that the product has a good charthe scoring system outlined in this sub

acteristic flavor and odor for the maturpart the total score is not less than 80

ity and is free from objectionable flavors points: Provided, That the frozen peas

and objectionable odors of any kind. may possess a fairly good color and may (2) "Fairly good flavor" means that be fairly free from defects with respect to

the product may be lacking in good pieces of peas if the total score is not

flavor but is free from objectionable less than 80 points.

flavors and objectionable odors of any (c) “U.S. Grade C" (or “U.S. Stand

kind. ard”) is the quality of frozen peas that $ 52.3514 Ascertaining the rating for possess similar varietal characteristics;

the factors which are scored. that possess a fairly good flavor; that

The essential variations within eacb possess a fairly good color; that are fairly free from defects; that are fairly

factor which is scored are so described tender; and that for those factors which

that the value may be ascertained for are scored in accordance with the scoring

each factor and expressed numerically. system outlined in this subpart the total

The numerical range within each factor

which is scored is inclusive. (For exscore is not less than 70 points: Provided, That the frozen peas may fail to meet

ample, “36 to 40 points" means 36, 37, the requirements of this paragraph for

38, 39, or 40 points.) defects with respect to pieces of peas if § 52.3515 Color. the total score is not less than 70 points. (a) (A) Classification.

Frozen peas (d) “Substandard” is the quality of that possess a good color may be given & frozen peas that fail to meet the re

score of 18 to 20 points. “Good color" quirements of U.S. Grade C.

means that the frozen peas possess & FACTORS OF QUALITY

bright, practically uniform, good, green

color that is typical for the variety; that $ 52.3513 Ascertaining the grade.

peas which vary markedly from such (a) General. In addition to consider- typical green color do not more than ing other requirements outlined in the slightly affect the overall color appearstandards the following quality factors ance; and that not more than one-half are evaluated in ascertaining the grade of i percent, by count, of the peas may be of the product:

blond, cream colored, or seriously de(1) Factors not rated by score points. tract from the overall color appearance (1) Varietal characteristics.

(b) (B) classification. If the frozen (ii) Flavor.

peas possess a reasonably good color, & (2) Factors rated by score points. The score of 16 or 17 points may be given. relative importance of each factor which Frozen peas that score 16 points in this is rated is expressed numerically on the classification shall not be graded above scale of 100. The maximum number of U.S. Grade B, regardless of the total points that may be given for each such score for the product (this is a partial factor is:

limiting rule). "Reasonably good color

means that the frozen peas possess a (2) "Pieces of pea" (broken pea) reasonably bright and reasonably uni- means: (i) A whole pea from which a form green color typical for the variety; cotyledon or a large portion thereof has that peas which very markedly from such become separated; typical green color do not materially (ii) Two detached whole cotyledons; affect the overall color appearance; and (ii) Pieces of cotyledon aggregating that not more than 142 percent, by count, the equivalent of an average size cotyof the peas may be blond, cream colored, ledon; or seriously detract from the overall (iv) A whole detached skin or portions color appearance.

of detached skin aggregating the equiva(c) (C) Classification. Frozen peas lent of an average size whole skin. that possess a fairly good color may be (3) "Blemished pea” means a pea given a score of 14 or 15 points. Frozen that is blemished by discoloration or by peas that fall into this classification other means that does not materially shall not be graded above U.S. Grade B, affect the appearance or eating quality regardless of the total score for the

of the pea. product (this is a partial limiting rule). (4) “Seriously blemished pea” means "Fairly good color" means that the fro- a pea that is hard, shriveled, spotted, diszen peas possess a fairly uniform green colored, or otherwise blemished to an color typical for the variety, which may extent that the appearance or eating be dull but not off color; that peas quality is seriously affected. Peas comwhich vary markedly from such typical monly referred to as “blond” or “cream green color do not seriously affect the colored" peas are not considered seoverall color appearance; and that not riously blemished peas. more than 2 percent, by count, of all the (c) Determination of allowances peas may be blond, cream colored, or (1) Determining percent, by count, of seriously detract from the overall color pieces of peas. (1) The percent, by appearance.

count, of pieces of peas is determined by (d) (SStd.) classification. Frozen dividing the total number of pieces of peas that fail to meet the requirements peas by the total number of peas and of paragraph (c) of this section may be pieces of peas. given a score of 0 to 13 points and shall (ii) A pea held together by its skin, not be graded above Substandard, re- even though the cotyledons are partly gardless of the total score for the product crushed or the skin split, is not consid(this is a limiting rule).

ered as a broken pea or piece of pea. $ 52.3516 Defects.

(2) Harmless extraneous vegetable

material. (i) The allowances for harm(a) General. The factor of defects

less extraneous vegetable material are refers to the degree of freedom from harmless extraneous vegetable material,

based on 30 ounces of frozen peas. When pieces of peas, blemished peas, seriously

considering sample units of less than 30 blemished peas, and other defects which

ounces, the allowances provided in this affect the appearance or eating quality

section for the respective grade classifiof the product.

cation will be permitted in a single sam(b) Definition of defects. (1) "Harm- ple unit: Provided, That the average of less extraneous vegetable material" such defects in the entire sample does means:

not exceed such allowance. (i) Group 1; flat material. Succulent (d) (A) classification. Frozen peas vegetable material common to the pea that are practically free from defects plant, such as leaves and pea pods; may be given a score of 36 to 40 points.

(ii) Group 2; spherical material. "Practically free from defects” means Non-deleterious or non-poisonous types that: (See Table I of this subpart) of nightshade berries, thistle buds, or (1) For each 30 ounces of net weight other similar spherical vegetable ma- there may be present not more than the terial from other plants similar in color following amounts of harmless extrato frozen peas;

neous vegetable material: (iii) Group 3; cylindrical material. (1) Group 1; flat material, pieces havCylindrical vegetable material, such as ing an aggregate area of not more than stems, common to the pea plant or from 44 square inch (equivalent to 2 inch x other plants which are similar in color 12 inch) on the surface; or 1 piece of to frozen peas.

any size; or

571

(ii) Group 2; spherical material, 1 unit; or

(ii) Group 3; cylindrical material, a piece or pieces which singly or in the aggregate do not exceed 12 inch in length.

(2) Not more than 7 percent, by count, of the peas may be pieces of peas;

(3) Not more than 2 percent, by count, of the peas may be blemished including not more than one-half of 1 percent, by count, of all the peas that may be seriously blemished;

(4) The presence of harmless extraneous vegetable material, pieces of peas, blemished peas, seriously blemished peas, and other defects individually or collectively, does not more than slightly affect the appearance or eating quality of the product. (e) (B) classification.

Frozen peas that are reasonably free from defects may be given a score of 32 to 35 points. Frozen peas that fall into this classification, except for pieces of peas, shall not be graded above U.S. Grade B, regardless of the total score for the product (this is a partial limiting rule). “Reasonably free from defects" means that: (see Table I of this subpart)

(1) For each 30 ounces of net weight there may be present not more than the following amounts of harmless extraneous vegetable material:

(1) When present as a single group:

(a) Group 1; flat material, pieces having an aggregate area of not more than 42 square inch (equivalent to 1/2 inch x 1 inch) on the surface; or 1 piece of any size; or

(b) Group 2; spherical material, 2 units; or

(c) Group 3; cylindrical material, a piece or pieces which singly or in the aggregate do not exceed 1 inch in length.

(ii) When present in combination, not more than 2 of any of the following groups:

(a) Group 1; flat material, pieces having an aggregate area of not more than 44 square inch (equivalent to 12 inch x 12 inch) on the surface; or 1 piece of any size;

(b) Group 2; spherical material, 1 unit;

(c) Group 3; cylindrical material, a piece or pieces which singly or in the aggregate do not exceed 12 inch in length.

(2) Not more than 10 percent, by count, of the peas may be pieces of peas;

(3) Not more than 4 percent, by count, of the peas may be blemished including not more than 1 percent, by count, of all the peas that may be seriously blemished.

(4) The presence of harmless extraneous vegetable material, pieces of peas, blemished peas, seriously blemished peas, and other defects, individually or collectively, does not materially affect the eppearance or eating quality of the product.

(f) (C) classification. Frozen peas that are fairly free from defects may be given a score of 28 to 31 points. Frozen peas that fall into this classification, except for pieces of peas, shall not be graded above U.S. Grade C, regardless of the total score for the product (this is a partial limiting rule). "Fairly free from defects" means that: (see Table I of this subpart)

(1) For each 30 ounces of net weight there may be present not more than the following amounts of harmless extraneous vegetable material:

(i) When present as a single group:

(a) Group 1; flat material, pieces having an aggregate area of not more than 1 square inch (equivalent to 1 inch x1 inch) on the surface; or 1 piece of any size; or

(b) Group 2; spherical material, 3 units; or

(c) Group 3; cylindrical material, a piece or pieces which singly or in the aggregate do not exceed 2 inches in length.

(ii) When present in combination, not more than 2 of any of the following groups:

(a) Group 1; flat material, pieces having an aggregate area of not more than 42 square inch (equivalent to 1/2 inch x 1 inch) on the surface; or 1 piece of any size;

(6) Group 2; spherical material, 2 units;

(c) Group 3; cylindrical material, & piece or pieces which singly or in the aggregate do not exceed 1 inch in length.

(2) Not more than 15 percent, by count, of the peas may be pieces of peas;

(3) Not more than 6 percent, by count, of the peas may be blemished including not more than 3 percent, by count, of all the peas that may be seriously blemished;

(4) The presence of harmless extraneous vegetable material, pieces of peas, blemished peas, seriously blemished peas, and other defects, individually or collectively, does not seriously affect the appearance or eating quality of the product.

(g) (sStd.) classification. Frozen

[graphic]

TABLE I-SUMMARY OF MAXIMUM ALLOWANCES FOR DEFECTS

Pieces of peas. Blemished peas.

Serlously blemished peas.

vabad

Kind of defect

Grade A

When present as single Combination of any 2 When present as single
group

group

Group 2-Spherical material.

1 unit

2 units.

1 unit

3 units.

2 units.

1 Limiting rule does not apply.

15

count.

16

peas that fail to meet the requirements given a score of 0 to 27 points and shall of paragraph (f) of this section may be not be graded above Substandard, regiven a score of 0 to 27 points. Frozen gardless of the total score for the product peas that fall into this classification, ex- (this is a limiting rule). cept for pieces of peas that exceed 15

TABLE II-SUMMARY OF MAXIMUM ALLOWANCES FOR percent, by count, but do not exceed 20

THE BRINE FLOTATION TEST
percent, by count, shall not be graded
above Substandard, regardless of the

Maximum num.
Grade clas-

ber of

peas total score for the product (this is a par

Salt in sification Score range

(skins removed) solu. tial limiting rule).

that sink in 10 tion

seconds 8 52.3517 Tenderness and maturity. (a) General. The factor of tender

Percent

Grade A.. ness and maturity refers to the degree of

36 to 40...- 10 percent by

13

count. maturity of frozen peas as determined Grade B... 32 to 35.... 12 percent by on the basis of the brine flotation test

count.

16 percent by set forth in $ 52,3518 by first removing

Grade C... 28 to 31... the skins from the peas, and as reflected in the tenderness determined on the

METHODS OF ANALYSES cooked product.

(b) (A) classification. Frozen peas $ 52.3518 Brine flotation test. that are tender may be given a score of 36 to 40 points. “Tender" means that

(a) Explanation. The brine flotation

test utilizes salt solutions of various the peas are in such a stage of maturity that not more than 10 percent, by count,

specific gravities to separate the peas of the peas may sink in a solution con- according to maturity. The brine solu

tions are based on the percentage by taining 13 percent, by weight, of salt (See Table II of this subpart); and that the

weight of pure salt (NaCl) in solution at frozen peas after cooking are very tender

20 degrees C. In making the test the

brine solutions are standardized to the upon eating. (c) (B) classification. Frozen peas

proper specific gravity equivalent to the that are reasonably tender may be given

specified "percent of salt solutions at & score of 32 to 35 points. Frozen peas

20 degrees C.” by using a salometer that fall into this classification shall not

spindle accurately calibrated at 20 debe graded above U.S. Grade B, regardless

grees C. A 250 ml. glass beaker or of the total score for the product (this is

similar receptacle is filled with the brine & limiting rule). “Reasonably tender"

solution to a depth of approximately 2 means that the peas are in such a stage

inches. The brine solution and sample of maturity that not more than 12 per

must be at the same temperature and cent, by count, of the peas may sink in a

should closely approximate 20 degrees C. solution containing 15 percent, by weight,

(b) Procedure. After carefully reof salt (See Table II of this subpart);

moving the skins from the peas, place and that the frozen peas after cooking

the peas into the solution. Pieces of are reasonably tender upon eating.

peas and loose skins should not be used (d) (C) classification. Frozen peas

in making the brine flotation test. I that are fairly tender may be given a

cotyledons divide, use both cotyledons in

the test and consider the 2 separated score of 28 to 31 points. Frozen peas that fall into this classification shall not

cotyledons as 1 pea; and, if an odd coty. be graded above U.S. Grade C, regardless

ledon sinks, consider it as one pea. Only of the total score for the product (this

peas that sink to the bottom of the reis a limiting rule). “Fairly tender"

ceptacle within 10 seconds after immermeans that the peas are in such a stage

sion are counted as “peas that sink". of maturity that not more than 16 per

LOT INSPECTION AND CERTIFICATION cent, by count, of the peas may sink in a solution containing 16 percent, by weight,

$ 52.3519 Ascertaining the grade of a

lot. of salt (see Table II of this subpart); and that the frozen peas after cooking The grade of a lot of frozen peas are fairly tender upon eating.

covered by these standards is determined (e) (SStd.) classification. Frozen by the procedures set forth in the regulapeas that fail to meet the requirements tions governing Inspection and Certificaof paragraph (d) of this section may be tion of Processed Fruits and Vegetables,

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